As evidenced by my holiday decorations (see the X-mas mushroom above), I don’t do much deckin’ the halls. We did, however, have a surprise quicky feast with an old friend. Luckily one grocery store was open so we could do more than Tofurky franks.
I tried something new with the mashed potatoes and it worked a treat. For two giant russets I used a whole head of garlic, slicing into chunks, and slowly, slowly, slowly sauteed it in Earth Balance, so it got carmelized and sweet, soft enough to mash up. As soon as I turned off the heat I added some chopped-up fresh rosemary. I mashed this into the potatoes with some plain soy creamer and more Earth Balance. Mmmm.
For dessert, I used Vegan Yum Yum’s veganized Gourmet recipe for plum kuchen, with cherries and apples instead of plums. It’s a yeasted cake so if you’re interested, have a good few hours to set aside for this. It’s worth it, though, super creamy and satisfying. Not super sweet, it’s a great coffee cake. I’m not even ashamed of the fact it was my breakfast for the next two days.
So that was that. Tonight’s New Year’s and seein’ as we’re having some friends over, I’ve got to rustle up some ideas for snacky treats. I’ll try to get back to ya in less than a week. Have a good (and safe) one tonight. If you’re still looking for vegan bubbly, here’s my guide from last year.